Here is a much-loved cocktail for your gin-credible party:
Violet Gin & Tonic
Ingredients
40ml Gin
Tonic water
Figs
Ice
Lemon peel, for decoration
Preparation
Wash figs, cut into thin slices and drape on the edge of a glass
Add ice cubes, gin and top up with tonic water
To decorate, place a strip of washed lemon peel on the edge of the glass, cut once from below and once from above until it can be pulled apart in an N-shape
Be inspired by this creative way of enjoying refreshing gin:
Cucumber / Raspberry G&T Ice Blocks
Ingredients
50ml Gin
350ml Tonic
Juice of 1 lime
Cucumber slices
Preparation
Mix gin, tonic and lime juice
Place the cucumber into slices in ice-cream moulds
Fill the moulds with the gin and tonic mixture
Freeze for at least six hours
Ingredients
150ml water
Juice of 1 lime
2½ tablespoons sugar
50ml gin
350ml tonic
200g frozen raspberries
Preparation
Simmer water, lime juice and sugar over medium to high heat for 1-2 minutes or until the sugar dissolves
Remove the pot from the stove and allow the mixture to cool down a little
Add gin and tonic, stir and set aside
Put the frozen raspberries in a sealable plastic bag and crush with a rolling pin
Pour 1 tablespoon of the raspberries into ice-cream moulds
Top up the moulds with gin and tonic mixture and freeze for at least 6 hours
Use gin to cook with this delicious recipe:
Gin & Lemon Pasta with Mussels
Ingredients
1kg mussels
1 clove garlic (chopped)
1 onion (diced)
1 carrot (diced)
1 leek (sliced)
3 tablespoons olive oil
700ml white wine
250ml fish stock
1 teaspoon black peppercorns
1 bay leaf
6-8 tablespoons chopped parsley
Salt and pepper
Preparation
Place the mussels in a large bowl of cold water for 10 minutes
Throw away floating, damaged and open shells
Brush the rest thoroughly, remove the beard and rinse with cold water
Place garlic, onion, carrot and leek in a large pot, pour in white wine and fish stock
Add the herbs, seasoning and parsley
Ingredients
2 shallots (finely chopped)
3 cloves garlic (pressed)
2 sprigs rosemary
100ml gin
200ml fish stock
Zest of 1 lemon and juice of half
250ml cream
400g pasta
Fresh Parmesan cheese
Preparation
Put a pot of water on stove to boil, and following instructions on the packet to cook the pasta
Heat a little olive oil in a pan
Add shallots, garlic and rosemary to the pan
Gently fry the ingredients, deglaze with gin then add the fish stock
Grate the rind of the lemon, squeeze the juice out of one half and add to the sauce
Season to taste with salt and pepper, then keep on low heat while pasta and mussels cook
Add the mussels to the previously prepared stock, cover and cook over high heat for 4-5 minutes until they open
Mix with cooked pasta with the sauce, garnish with mussels
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